I had planned to make this on Sunday but the day got away from us and I had to push this back to Monday. This is a heavy meal so I recommend eating it on a day when you haven't eaten much. As luck would have it, a friend of mine made this on Sunday so I was able to pick her brain about it. She recommended cutting the soup down to one can and adding garlic to the sauce. I thought some fresh tomato would lighten it up a bit as well.

I was really glad we talked because I cannot imagine making this with two cans of soup. There was a ton of sauce with just one can and I imagine the flavors of the Philly Creme would have been muted with an extra can. We both loved this with the changes and it was just as good the next day. I subbed Panko for the cornflakes because I had a big box of Panko on hand already. It was a fine substitution. I also opted not to cover the chicken because steaming it would result in a soggy crust and the whole point was for the chicken to be crispy. I pounded the chicken a bit thinner to compensate.

Place chicken breasts in a gallon sized Ziploc bag and seal the top. Pound the chicken flat with a meat mallet. Add flour and salt to the bag and reseal. Put the bag in the freezer for about 5 minutes.

Place the Panko and milk each into separate pans. Remove the chicken from the freezer and dredge each piece in the milk and then immediately into the Panko. Add the olive oil to a hot non-stick skillet. Carefully lay each chicken piece into the hot oil. Sprinkle with a little bit of salt and pepper. Cook over medium high heat for about 5 minutes or until the underside of each piece is nice and golden brown. Turn the pieces over and cook another 5 minutes, or until the chicken is cooked through. Remove chicken to a plate and tent loosely with foil.

Add the minced garlic into the same pan. Cook for about a minute, until fragrant. Pour in the chicken broth, Philly Cooking Crème, cream of chicken soup and milk. Whisk the sauce around and let it get all warm and bubbly. Should only take about 3 minutes.

Slice the chicken into strips and serve over cooked pasta and sauce. Garnish with chopped parsley and tomato.

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